Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a food processor, combine oats and dates and pulse until combined into a chunky mixture, approximately 10 pulses.
Add remaining ingredients and pulse until ingredients are incorporated and you can only see tiny pieces of dates and oats. Carefully remove blade from processor.
Place a bowl of room temperature water between the baking sheet and food processor. Dampen your hands in the water to prevent sticking, and roll dough into 2 1/2 inch balls. Place balls on baking sheet, leaving at least 2 inches between each.
Wet a fork and use the tines to gently press down on each cookie until it is approximately 1 inch thick. You can turn the tines in opposing directions to create a cross-hatched look.
Bake for 11 minutes, then allow to cool completely before enjoying them.